1. Put the diced potatoes in a saucepan and cover them with cold water, lightly salted. 2. Put the diced carrots in another saucepan and cover them with cold water, lightly salted. Put both pots over high heat and cook until the vegetables are tender but still firm. (They are boiled separately because they cook at different rates.) Drain both in a colander and set aside. 3. Melt the butter in a medium skillet and sauté the onion until golden brown. Add the thyme and set aside, off the heat. 4. Combine the flour, salt, and pepper, and toss the steak in this mixture. Heat the oil in a heavy sauté pan or skillet over medium heat. Look for the first little wisp of smoke. The oil will smell hot. Brown the steak cubes in the oil until the outside edges are brown, and then add the wine, 1 cup of chicken stock (or water), and the onions and thyme. Simmer together briefly, then add the carrots and potatoes. Continue stirring until the liquid is as thick as gravy. Off the heat, add the parsley and adjust the seasonings to taste. Set aside to cool in a bowl. 5. Divide the pastry into 8 even balls. Roll out each little ball on a lightly floured surface until it is a round about 6 inches in diameter. Layer the pastry rounds between parchment and chill. Prepare an egg wash by whisking together the egg and 2 tablespoons of water. 6. Preheat the oven to 375°F. 7. To make up the pasties, lay out 2 rounds of dough at a time. Place a cup of the steak filling in the center of each round. Brush a thin layer of egg wash around the edges of the pastry and fold the pastry over the steak about ½ inch shy of the bottom edge, patting the filling down as you turn the dough over it. Fold the bottom lip of pastry up and over the top layer. Crimp to seal using a lightly floured fork. Place on a baking sheet lined with parchment and assemble the remaining pasties. Chill in the freezer 10 minutes. Dock them all with a fork a few times. Brush the top of each pasty with egg wash. 8. Bake them for 30 minutes, until the pastry is completely golden. 9. Serve warm. Refrigerate leftover pasties in foil in the refrigerator. Reheat them in a 325°F oven for 12–15 minutes before serving

Re: Steak Bake pasty recipe please before i go mad.

Re: Steak Bake pasty recipe please before i go mad.

for the best steak bake pastry make sure you spend a lot of your time looking for the best steak! in my opinion, maybe different to others, you should get your steak straight from the producer so its as fresh as possible. if you are unsure how to get hold of the producers then go to foodbritain and they will point you in the right direction

Become a member of jamieoliver.com for free and access loads of lovely stuff around the site.
You'll get Jamie's latest recipes and food tips direct to your inbox, take advantage of exclusive promotions and offers, ask
Jamie and his team questions in the forums and enjoy your weekly newsletter too.

By submitting this form you consent to receiving news and updates from businesses in the Jamie Oliver Group of companies and the Jamie Oliver Food Foundation. You also agree to our terms and conditions found here.

I am not a robot.

We'd love to get to know you a bit better so we only send you

news and recipes that you want to read. If you've got two

minutes to spare, it would be great if you could answer a quick questionnaire.